The effect on physical, chemical and sensory characteristic achieved by washing fresh mutton with banana leaf and papaya leaf ash solution

Abstract

The purpose of this study was to determine the effect of fresh mutton after treated with ash solution of papaya leaf ash and banana leaf. This fresh mutton was marinated with 5 % and 10 % papaya leaf ash solution and banana leaf ash solution. The mutton was marinated with the solution for 5, 10 and 20 minutes. SAS program was used to determine the Analysis of Variance (ANOVA) and Duncan's Multiple Range Test (DMRT). The physical analysis shows that the colour, pH and texture of mutton were increased after treated with both solutions. The textures of mutton become tenderer after treatment. QDA test was used for sensory evaluation, 8 trained panelists were choose. There are five attribute for each sample, colour, mutton odor, ash odor, texture odor and overall acceptance. For cooked mutton, the attribute is colour, mutton odor, taste, texture and overall acceptance. For all attribute, there are significantly different (p<0.05) for raw mutton and treated mutton. Raw mutton which is treated with 10 % papaya leaf ash solution for 5 minutes showed the highest acceptance and the mean score is 6.28 ± 1.51. The highest mean score for overall acceptance for cooked mutton which is treated with 10 % papaya leaf ash solution for IO minutes. According to this both result, it shows that papaya leaf ash solution give better reaction compared to banana leaf ash solution.